Flourless Orange Pistachio Cake

Flourless Orange Pistachio Cake: A Mediterranean-Inspired Gluten-Free Delight

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Experience the vibrant flavor of the Mediterranean with this Flourless Orange Pistachio Cake—a naturally gluten-free dessert that’s as moist as it is irresistible. Made with whole oranges, almond flour, and ground pistachios, this cake skips the flour entirely but delivers an abundance of texture, citrusy brightness, and nutty richness.

Whether you’re gluten-free by necessity or choice, this cake is a stunning addition to any dessert table. Plus, its make-ahead friendly nature means the flavor improves with time—ideal for gatherings, holidays, or simply indulging at home.

Why This Cake Works

This cake is all about flavor balance and texture. Boiling whole oranges (peel and all) removes bitterness while infusing the batter with deep citrus flavor. Almond flour gives the cake softness, pistachios add crunch, and a drizzle of honey-orange glaze locks in moisture while enhancing every bite.

Inspired by traditional Mediterranean citrus-nut cakes, this version simplifies the process with modern flair and allergy-friendly ingredients.

Ingredients

For the Cake:

  • 2 medium whole oranges, organic recommended
  • 2 cups almond flour, fine and blanched
  • 1 cup raw pistachios, shelled and ground
  • ⅔ cup honey (light, floral honey preferred)
  • 3 large eggs, at room temperature
  • ½ teaspoon baking soda
  • 1 teaspoon pure vanilla extract

For the Glaze:

  • ½ cup fresh orange juice (preferably from 1 large orange)
  • 2 tablespoons honey

🧰 Essential Tools

  • 9-inch springform pan
  • Blender or food processor
  • Mixing bowls (1 large, 1 medium)
  • Rubber spatula
  • Whisk or hand mixer
  • Saucepan
  • Pastry brush
  • Parchment paper

👩‍🍳 Step-by-Step Instructions

🔸 Step 1: Boil the Oranges (Deep Citrus Infusion)

Time: 1 hour (passive)

  1. Wash 2 whole oranges thoroughly. Since the peel is used, opt for organic and scrub off any wax or residue.
  2. Place them in a medium pot and cover with cold water. Bring to a gentle boil.
  3. Once boiling, reduce to a simmer and cook for 1 hour. Add water as needed to keep the oranges submerged.
  4. Check for doneness: A fork should slide in easily—this means they’re fully softened and bitterness is reduced.
  5. Drain the oranges and set aside to cool for about 15–20 minutes.

🔸 Step 2: Prepare the Orange Puree

Time: 10 minutes

  1. Once the oranges are cool enough to handle, cut them in half and remove any visible seeds.
  2. Place the entire fruit—peel and all—into a blender or food processor.
  3. Blend on high until completely smooth. The texture should be similar to applesauce, with no visible chunks.

✅ Tip: Don’t skip this puree step—it’s the secret to this cake’s intense flavor and ultra-moist crumb.

🔸 Step 3: Prep the Pan & Oven

Time: 5 minutes

  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a 9-inch springform pan with oil or butter (if not dairy-free).
  3. Line the bottom with parchment paper to prevent sticking—this cake is very moist and will cling to the pan.

🔸 Step 4: Mix the Dry Ingredients

Time: 5 minutes

  1. In a medium mixing bowl, combine:
    • 2 cups almond flour
    • 1 cup ground pistachios (grind them in a food processor if needed)
    • ½ tsp baking soda
  2. Stir until fully blended and no clumps remain.

🔸 Step 5: Mix the Wet Ingredients

Time: 5 minutes

  1. In a large bowl, whisk 3 large eggs until slightly foamy—about 1 minute by hand or using a hand mixer.
  2. Add in:
    • ⅔ cup honey
    • 1 teaspoon vanilla extract
    • The orange puree
  3. Whisk until smooth and well combined.

🔸 Step 6: Combine Wet and Dry Mixtures

Time: 3 minutes

  1. Gradually fold the dry ingredients into the wet mixture using a rubber spatula or wooden spoon.
  2. Mix gently just until no dry spots remain—do not overmix, or the cake may become dense.

🟢 Your batter should be thick but pourable, with a nutty, citrusy aroma.

🔸 Step 7: Bake

Time: 50–60 minutes

  1. Pour the batter into the prepared pan and level the top with your spatula.
  2. Bake on the center rack for 50–60 minutes.
    • At 45 minutes, check for browning. If the top darkens too quickly, tent loosely with foil.
    • Test doneness with a toothpick inserted into the center. A few moist crumbs are okay, but not raw batter.

🔥 Note: The cake will be dense and moist—don’t expect a high rise like a sponge cake.

🔸 Step 8: Make the Glaze

Time: 10–15 minutes (during cake cooling)

  1. In a small saucepan, combine:
    • ½ cup orange juice
    • 2 tablespoons honey
  2. Bring to a light boil, then reduce to a simmer for 10 minutes, or until syrupy and reduced by half.
  3. Remove from heat and let cool slightly.

🔸 Step 9: Glaze the Cake

Time: 5 minutes

  1. After baking, allow the cake to cool in the pan for 20–30 minutes.
  2. While the cake is still slightly warm, brush the glaze generously over the top using a pastry brush.
  3. Let the cake fully cool in the pan before removing the springform ring.

🔸 Step 10: Chill & Serve

Time: 2–12 hours

  1. For best flavor and texture, chill the cake for several hours or overnight in the fridge.
  2. Bring to room temperature before serving for optimal flavor release.

Optional Garnishes

  • Crushed pistachios
  • Fresh orange zest
  • Edible dried flowers
  • Light dusting of powdered sugar
  • Greek yogurt or mascarpone on the side

Storage Tips

  • Room Temp: 2 days in a covered container.
  • Fridge: Up to 1 week, tightly sealed.
  • Freezer: Individual slices freeze beautifully for up to 3 months.

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Final Thought

This Flourless Orange Pistachio Cake is more than a recipe—it’s a celebration of vibrant citrus, wholesome nuts, and timeless traditions. Whether you’re baking for a gluten-free guest or just want something bright and beautiful, this cake is bound to steal the show.

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